Recipe of making Traditional Persian Saffron Rice
Saffron rice is the most favorite lranian food. It is the most used recipe along with other sauces. This recipe is so important that most of the Persian chefs learn this prior to any other food. This combination is mostly known by the name of “Chelo Saffron” in lranian restaurant menus.
In this post, the recipe of making saffron rice for 4 people is explained. If you are willing to make more or less, you can decrease the amount of rice and saffron proportionally.
- Four cups of rice
- Two table spoon of salt
- Two spoons of cooking oil
- One sachet of saffron (0.5 Gram)
You’d also need Mortar and its bowl to make the saffron powder
Firstly you need to put all the rice into the saucepan and fill the pan with water until it covers the rice. Then the 1 table spoon of salt is added and mixed gently for few seconds. Now you have to leave the rice for 30 minutes to one hour. Depending on the type of the rice, this time varies. If after cooking, the rice is too soft, try less time at this stage.
After this time, rinse the rice by using the colander and return it to the sauce pan. Fill the saucepan with water at room temperature until the water level is 1 inch above the rice. Open up one sachets of saffron and pour it into a bowl. Start grinding it with the help of Mortar until all the saffron threads are grinded and proper powder is achieved.
Add 1 table spoon of salt and 2 table spoon of oil as well as the saffron powder. The color of saffron starts to spread into the water. Steer it gently for few second so that the salt and saffron is evenly mixed with the rice.
Now you can put the saucepan on the oven with high temperature until water starts boiling. At this stage try to steer the rice fully so that the saffron and salt is dissolved completely in the water and evenly mixed with rice. Reduce the oven to lower heat and cover the sauce pan with the lid. It is also advised to wrap the lid with clean piece of fabric.
Wait until the whole water is evaporated and switch off the oven. Try not to open the lid during this period. Leave the saucepan with the lid for another 5 to 10 minutes without any heating. Now the saffron rice is ready to be eaten or mixed with other sauces.
You can add some threads of saffron on top of each portion to make it even more delicious with stronger scent.